Climate change affects the quality of one of the world's most important staple foods
Depending on the cultivar, higher concentrations of carbon dioxide (CO₂) in the atmosphere can significantly alter the protein composition of wheat. This affects not only baking quality but potentially also the tolerability of wheat products. This is the conclusion of a new study led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich. According to the study,…
Climate change is altering the protein profile of wheat, a crucial global food source, according to a new study led by the Leibniz Institute for Food Systems Biology. Higher atmospheric CO2 concentrations, from around 340 ppm in 1980 to 425 ppm in 2024 and potentially up to 600 ppm by 2050, impact baking quality and potential tolerability of wheat products.
Researchers cultivated 10 winter wheat varieties under realistic conditions, exposing some to elevated CO2 (546 ppm) to study protein changes. Amylase/trypsin inhibitors rose, while puroindolines, gluten proteins, and certain celiac disease-active peptides decreased, varying by cultivar. Lower gluten levels correlated with poorer baking quality, potentially affecting wheat-related disorders.
Further research is needed to assess the biological and immunological significance of these changes.
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